TRIBUNBATAM.id – Researcher at the Advanced Chemical Research Center of the National Research and Innovation Agency (BRIN) Yan Irawan said used cooking oil can increase cholesterol due to its free fatty acid content.
Cholesterol can increase the risk of heart disease.
“(The danger of cooking oil or cooking oil former) cholesterol caused by the content of free fatty acids. Which is ultimately at risk for heart disease, “said Yan, Friday (25/3/2022).
heating process cooking oil Prolonged or repeated use will cause oxidation and polymerization of fatty acids which produce free radicals of peroxide compounds that are toxic to body cells.
Used cooking oil is cooking oil used to fry food ingredients in one frying process, then stored for some time and reused for frying.
The use of used cooking oil up to three times can still be tolerated and is considered good, or not harmful to human health.
Also read: Cooking Oil Was Rare and Expensive, It’s an Alternative to Oil for Frying and Cooking
It should be underlined, if more than three times or the color of the oil turns black, then cooking oil already showing bad indications or should be avoided.
Researchers from Brandeis University, Waltham, United States Kenneth C. Hayes et al in the European Journal of Lipid Science and Technology (2007) revealed that repeated use of used cooking oil will increase the peroxide radical group that binds oxygen.
This will result in oxidation of the human body’s cell tissue, which if it continues, it can lead to cancer.
According to research from the Universidad de Costa Rica, Costa Rica, Edmond K. Kabagambe in The Journal of Nutrition (2005), wrote that palm oil contains about 45.5 percent saturated fatty acids, which are dominated by palmitic fatty acids and about 54.1 percent fatty acids. unsaturated, dominated by oleic fatty acids.
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